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Nutrition Facts
Serving Size 325 g
(Approx. 8 Servings)
Amount Per Serving
Calories 480 Calories From Fat 200
% Daily Value*
Total Fat 23 g 35%
Saturated Fat 8 g 40%
Trans Fat 0.0 g
Cholesterol 125 mg 42%
Sodium 1000 mg 42%
Total Carbohydrate 31 g 10%
Dietary Fiber 3 g 12%
Sugars 6 g
Protein 27 g
Vitamin A 6% Iron 20%
Vitamin C 20% Calcium 8%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Torta Ahogada

Prep Time
20 minutes
Cook Time
8 hours
Total Time
8 h 20 m
8  People


Recipe makes 8 Servings

4 Lb bone-in Boston butt
1 medium yellow onion, diced
1/2 cup(s) whole garlic cloves, crushed
12 Oz Texas Brew El Chili Catrin Sauce- All Purpose
15 Oz H-E-B Fire Roasted Diced Tomatoes
1 Tbsp cumin
1 Tbsp Mexican oregano
1/2 Tbsp kosher salt
8 bakery rolls
1 cup(s) red onion, thinly sliced for topping
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Place pork butt, onion, garlic, el catrin sauce, fire roasted diced tomatoes, cumin, oregano and kosher salt in a crock pot.
Set crock pot on low setting and cook for 8 hours. To serve drain some of the juice to a bowl and brush or dip slices of bread with sauce, then serve some of the shredded pork on the bun.
Top sandwiches with thinly sliced onions and any favorite sandwich topping. Serve warm.
Chef's Note: Pickled red onions are a traditional accompaniment to this sandwich.


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